Economics and management in the sphere of ict department: management and marketing

What is Confectionery?

Confectionery is an art of making confections by using sugar and a carbohydrate based binding medium.

The confections is broadly divided into the following categories −

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  Flour Confections − They are cakes, tarts, doughnuts, cookies, sweet pastries, or any similar confection made using flour. They are mainly served in desserts course.
  
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  Sugar Confections − They are candies, chewing gums, and jellies. They flavor and color sugar as their main ingredient. They are made at high temperatures around 150^oC. The spoilage is low and hence they have longer shelf life without refrigeration.
  
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  Chocolate Confections − They use cocoa powder and chocolate syrup as their main ingredient. They need refrigeration during warm weather.
  
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  Milk Confections − They are thick milk cream based/milk powder based confections made by combining various dry fruits, flavors, and colors into them. They are treated as a part of main course. They are best when fresh. Their shelf life is short but can be extended by refrigeration.
  
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  Other Confections − They are made from extract of soaked wheat, which is flavored, thickened, and colored.
  

Commodities Used in Confectionery

Ingredients used in Confectionery

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  Fruits/Dry Fruits/Nuts − They are a prominent ingredient. Fruits are cooked with or without sugar to get sweet thick pulp. Dry fruit pieces, Nut powders, broken Nuts, or roasted nuts are used.
  
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  Sugar (Glucose/Sucrose) − It is required to bring sweetness to the confection.
  
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  Cocoa Powder − It is a key ingredient of preparing chocolates and chocolate-based confections.
  
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  Milk Powder − It brings thick and moist physique to the confection.
  
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  Pectin − It is a texturizing gelling agent and thickener. It is used in preparing gums, chewable candies, and jelly products.
  
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